Chutney Sauce is the perfect way to top Peppered Turkey Medallions.

Peppered Turkey Medallions with Chutney Sauce

1   tablespoon mixed peppercorns
1   pound turkey tenderloins, cut into 3⁄4-inch medallions
1   teaspoon butter
2  teaspoons olive oil, divided
2  tablespoons minced green onion
1⁄4  cup turkey broth
2  tablespoons brandy
1⁄4  cup prepared chutney 

Crush peppercorns in spice grinder, food processor or in a mortar with pestle. Pat peppercorns on both sides of turkey medallions. Refrigerate 20 minutes.

In large non-stick skillet, over medium heat, saute medallions in butter and 1 teaspoon oil 4 to 5 minutes per side or until no longer pink in center. Remove medallions from pan and keep warm.

Add remaining teaspoon of oil to skillet and saute onions 30 seconds. Add broth and cook 45 seconds to reduce liquid. Stir in brandy and cook 1 to 2 minutes. Reduce heat to low and blend in chutney.

To serve, place turkey medallions on a warm dinner plate. Pour chutney sauce over medallions.

Makes 4 servings.

Nutritional information per serving: 200 calories; 4 g fat (1 g saturated); 75 mg cholesterol; 125 mg sodium; 8 carbohydrates; 29 g protein.

Recipe from: National Turkey Federation